Frozen chocolate and strawberry roulade

For the roulade, preheat the oven to 180°C. Line a 30cm x 20cm baking tray with baking paper and grease the sides with cooking spray.

Using an electric whisk, beat the eggs and sugar together for 2 minutes. Add the flour, milk, oil, vanilla essence and salt and mix until smooth. Pour the mixture into the prepared tin and bake in the oven until a skewer inserted into the centre of the cake comes out clean, 12 – 14 minutes.

While the cake is still warm, gently flip it over onto a clean tea towel dusted liberally with icing sugar. Carefully peel off the baking paper and liberally dust the top of the cake with a layer of icing sugar. Starting from the short side, roll it up, with the tea towel acting as an aid. Leave to cool completely.

Once cooled, unroll the cake and spread the slightly melted ice cream on top to form an even layer. Scatter the chopped strawberries on top and roll up the roulade again. Place on a platter or some baking paper and leave in the freezer to firm up, at least 3 hours or overnight.

For the strawberry sauce, place the jam and lemon juice in a saucepan over low heat and gently heat.

To serve, remove the roulade from the freezer at least 20 minutes before needed. Dust the outside of the roulade with the cocoa powder. Serve in slices topped with a dollop of cream and strawberry sauce. Garnish with extra strawberries and mint leaves.